Vegetable Frittata Italian Style

Vegetable Frittata is a colorful, oven-baked egg dish packed with seasonal vegetables and creamy cheese. This easy-to-make Italian main dish is a versatile option that works perfectly for breakfast, brunch, or a light dinner, offering a healthy and gluten-free way to enjoy a variety of garden-fresh ingredients.

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This frittata is as beautiful as it is delicious, with the bright red of the bell peppers and the deep green of the broccoli peeking through a golden, cheesy crust. It is a satisfying meal that brings a pop of color to any table.

Ingredients

• 1 cup broccoli florets, chopped
• 1 red bell pepper, diced
• 1 small zucchini, sliced
• 1/2 cup cherry tomatoes, halved
• 1 small red onion, thinly sliced
• 6 large eggs
• 1/4 cup whole milk (or dairy-free alternative)
• 1 cup shredded cheddar cheese (or feta/goat cheese)
• 2 tbsp fresh parsley, chopped (or 1 tsp dried)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp dried oregano
• 2 tbsp olive oil

Instructions

Step 1

Preheat oven to 375°F (190°C).

Step 2

Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add broccoli, bell pepper, zucchini, and onion. Sauté 4–5 minutes until softened.

Step 3

Stir in cherry tomatoes and cook 1 more minute.

Step 4

In a large bowl, whisk eggs, milk, salt, pepper, oregano, and parsley until well combined.

Step 5

Pour the egg mixture evenly over the sautéed vegetables in the skillet. Sprinkle cheese evenly over the top.

Step 6

Cook on the stovetop for 2–3 minutes until edges begin to set.

Step 7

Transfer skillet to the oven and bake 15–18 minutes, or until the center is set and slightly golden.

Step 8

Let cool for 5 minutes before slicing. Serve warm or at room temperature.

Zusatztipps für die Zubereitung

To achieve the best results, use an oven-safe 10-inch skillet and basic tools like a whisk and mixing bowl. Cooling the frittata for 5 minutes after baking is essential to help the center set firmly for easy slicing. Nutritional information per serving includes 260 calories and 16g of protein.

Varianten und Anpassungen

You can easily customize this dish by swapping in seasonal vegetables like spinach, mushrooms, or asparagus. For a dairy-free version, use a plant-based milk alternative and either omit the cheese or substitute it with a vegan cheese. Note that this recipe contains eggs and milk, so check cheese labels for potential allergens.

Serviervorschläge

For a complete meal, serve the frittata with a side of crusty bread or a crisp green salad. If you are serving this for a light dinner, it pairs beautifully with a glass of light Sauvignon Blanc.

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This Vegetable Frittata is a reliable and elegant dish that brings the freshness of the garden to your plate. Whether served warm from the oven or at room temperature, it is a wholesome choice that never fails to satisfy.

Recipe FAQs

→ What vegetables work best in this frittata?

Broccoli, bell peppers, zucchini, cherry tomatoes, and red onions create a colorful combination, but you can easily substitute spinach, mushrooms, or asparagus based on seasonality and preference.

→ Can I make this dairy-free?

Yes, simply replace the whole milk with your favorite plant-based milk and either omit the cheese or use a vegan cheese alternative. The frittata will still set beautifully without dairy.

→ How do I know when the frittata is done?

The frittata is ready when the center is set and no longer jiggles, typically after 15–18 minutes in the oven. The top should be slightly golden, and a knife inserted in the center should come out clean.

→ Can I prepare this ahead of time?

This dish tastes wonderful at room temperature and actually improves in flavor after resting. You can make it up to a day ahead and serve it warm, at room temperature, or chilled for breakfast or lunch.

→ What size skillet should I use?

A 10-inch oven-safe skillet works perfectly for this quantity. If you use a smaller pan, the frittata will be thicker and may need additional baking time. A larger pan will result in a thinner frittata that cooks more quickly.

→ What wine pairs well with this frittata?

A light Sauvignon Blanc complements the fresh vegetables beautifully without overpowering the delicate egg and cheese flavors. For a red option, try a Pinot Noir or light Chianti.